Vinegar-Glazed Brussels Sprouts with Chestnuts and Walnut Oil

Vinegar-Glazed Brussels Sprouts with Chestnuts and Walnut Oil is rated 3.0 out of 5 by 1.
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Prep Time: 12 minutes
Cook Time: 28 minutes
Servings: 4

In this dish, the potent nuttiness of walnut oil and the sweet brown sugar and tart wine vinegar work together to counter the bitterness of cabbage-like brussels sprouts. Chestnuts contribute another layer of nuttiness and a pleasing meaty texture.

Ingredients:

  • 1 lb. brussels sprouts
  • 1 Tbs. extra-virgin olive oil
  • Sea salt, to taste, plus more for sprinkling
  • 1 Tbs. unsalted butter
  • 1 cup low-sodium chicken broth
  • 1/2 cup purchased, steamed chestnuts, about 3 oz., coarsely chopped
  • 1 Tbs. light brown sugar
  • 2 Tbs. red wine vinegar
  • 2 tsp. roasted walnut oil
  • Freshly ground pepper, to taste

Directions:

Trim the bases of the brussels sprouts and remove and discard any blemished or discolored leaves.

In a large fry pan over medium heat, warm the olive oil. When the olive oil is hot, add the brussels sprouts in a single layer and sprinkle lightly with salt. Cook, stirring once or twice, until the brussels sprouts are golden brown and caramelized on all sides, about 4 minutes.

Raise the heat to medium-high and add the butter, broth and chestnuts to the pan. Bring the broth to a boil and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer, partially covered, until the sprouts are just tender when pierced with a sharp knife and most of the liquid has evaporated, 20 to 22 minutes.

Add 1/4 cup water to the pan, stir in the sugar and vinegar, and raise the heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glaze, 2 to 3 minutes. Remove the pan from the heat and stir in the walnut oil. Taste and adjust the seasonings with salt and pepper.

Transfer to a warmed serving bowl and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

Rated 3 out of 5 by from Something's missing from the directions I think this recipe needs to be edited. I made it exactly as directed, even though I was skeptical of one critical step, which did end up being the downfall of the dish. The step in referring to is to add the butter, nuts, and broth at the same time. What resulted was a mushy soggy dish instead of a glazed coating. I'm going to try this recipe once more but this time adding the nuts and butter first and letting them get toasty first and then adding the broth after. This seems like it would make more sense since when adding them all at the same time as the directions state, there are no "bits to scrape up". It's just a nut soup that reduced into a nut paste. I also might try roasting the chestnuts instead of steaming so they're more solid. I'm definitely willing to try this one again with alterations because the flavor was still very good and I could tell what it might have tasted like had it worked.
Date published: 2017-12-31
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